Deviled Egg Macaroni Salad
This creamy Deviled Egg Macaroni Salad combines the tangy flavor of deviled eggs with the comforting texture of macaroni—perfect for potlucks, BBQs, and everyday meals.
Ingredients
- 2 cups elbow macaroni cooked and cooled
- - 6 hard-boiled eggs chopped or sliced
- - ½ cup mayonnaise
- - 1 tbsp yellow mustard
- - 2 tsp apple cider vinegar
- - 1 tsp sugar
- - ½ tsp garlic powder
- - ½ tsp paprika plus extra for garnish
- - ¼ cup diced red onion
- - ¼ cup chopped celery or green onion
- - Salt and black pepper to taste
Instructions
- Cook macaroni according to package directions. Drain, rinse with cold water, and set aside.
- Boil eggs, cool in an ice bath, peel, and chop or slice.
- In a large bowl, mix mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper until smooth.
- Add pasta, eggs, onion, and celery to the bowl. Stir gently to coat everything evenly.
- Chill in the refrigerator for at least 1 hour to let flavors meld.
- Garnish with extra paprika before serving.
Notes
For an extra creamy texture, mash one or two egg yolks into the dressing. Add chopped pickles or relish for a tangy twist.